Lasagna

SAUCE:
2 Tbs olive oil
1 medium onion, chopped
2 cloves garlic, chopped (ok, I do more)
28 oz can crushed tomatoes
16 oz tomato sauce
6 oz tomato paste
3/4 cup chicken broth
3/4 cup water
SEASONINGS:
3 tsp dried basil
2 1/2 tsp dried oregano
1 tsp sugar
1/4 tsp celery seed
pinch of ground red pepper
1 tsp salt
MEATS & VEGS (if desired):
1/2 lb ground beef, browned and drained
1/2 lb pork sausage meat, browned and drained
1 package frozen spinach
1 package sliced mushrooms
2 Tbs butter
BINDING MIXTURE:
1 egg
1 tsp salt
1 lbs ricotta cheese
1 Tbs finely chopped parsley
2 Tbs freshly grated parmesan cheese, plus more serving
freshly ground black pepper
PLUS:
1 lbs lasagne noodles
1 lbs mozzarella cheese, grated

Heat olive oil in a large saucepan over med-hi heat. Add onion and garlic and cook until onion is softened. Add crushed tomatoes, tomato sauce and tomato paste, broth and water - stir until combined. Stir dry seasonings thoroughly into the sauce, then cover and simmer 30 minutes.

Start water to boil lasagna noodles.

While sauce simmers, brown and drain the meats. Run meats briefly through a food processor just until it reaches a coarse pebble texture. If you want to add vegetables to your lasagna, prep them now. Microwave the frozen spinach, according to directions, then wring out as much liquid as possible with paper towls. Brown the mushrooms in butter over med-hi heat. Add the spinach, plus mushrooms and pan juices to the sauce. Add meats and vegetables and simmer sauce another 30 minutes.

While meat sauce simmers, preheat oven to 350, and prepare binding mixture: lightly beat egg in a medium bowl. Add ricotta, parsley, parmesan, pepper and one tsp salt. Stir well until combined, then keep refrigerated until you are ready to assemble the lasagna.

Follow package directions to cook your noodles until al dente - don't overcook. When they are done, drain the hot water off, rinse with cold water, and keep in cold water until ready to assemble lasagna.

To assemble: coat the bottom of a 9x12x2 baking dish with sauce. Cover sauce with noodles, then spread ricotta mixture evenly over the noodles. Coat ricotta with sauce, then layer mozzarella on top. Repeat: noodles, ricotta, sauce, cheese until you end with cheese. Sprinkle top with additional parmesan. Bake for 40 to 50 minutes, until the edges of the top layer are beginning to get crispy. Let stand for 10 minutes before serving.

You can double the sauce recipe and jar half for later use. One lasagna feeds 2 for a week of dinners and lunches.